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Sunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams
Danie główne

Sunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams

4 godz.Porcje: 6Nutri-Score C€€
od @5tfumatthew2 importyugotowano 0 razy
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Składniki

6 osób
  • chuck roast (cut into 4 chunks)Mięso1,4 kg
  • saltPrzyprawy10 g
  • black pepper (ground)Przyprawy5 g
  • onion (chopped)Warzywa i owoce1 kawałek
  • carrots (chopped)Warzywa i owoce6 kawałki
  • celery (chopped)Warzywa i owoce6 kawałki
  • garlic (minced)Warzywa i owoce4 kawałki
  • avocado oilSpiżarnia30 ml
  • tomato pasteSpiżarnia45 ml
  • caramelized onion seasoningPrzyprawy5 g
  • butter seasoningPrzyprawy5 g
  • cayenne pepperPrzyprawy3 g
  • garlic powderPrzyprawy5 g
  • onion powderPrzyprawy5 g
  • smoked paprikaPrzyprawy5 g
  • italian seasoningPrzyprawy5 g
  • red wine (half a bottle)Napoje375 ml
  • thyme (fresh sprigs)Warzywa i owoce5 g
  • rosemary (fresh sprigs)Warzywa i owoce5 g
  • beef bone brothSpiżarnia480 ml
  • pot roast gravy seasoning packetSpiżarnia1 kawałek
  • pepperonciniWarzywa i owoce60 g
  • collard greens (cleaned and chopped)Warzywa i owoce900 g
  • vinegarSpiżarnia30 ml
  • hot sauceSpiżarnia15 ml
  • macaroniProdukty zbożowe450 g
  • cheddar cheese (shredded)Nabiał250 g
  • smoked gruyere (shredded)Nabiał150 g
  • habanero (minced)Warzywa i owoce1 kawałek
  • jalapeno (minced)Warzywa i owoce1 kawałek
  • milkNabiał400 ml
  • butterNabiał60 g
  • flourSpiżarnia40 g
  • yams (peeled and sliced)Warzywa i owoce900 g
  • brown sugarSpiżarnia150 g
  • cinnamonPrzyprawy5 g
  • potatoes (peeled and boiled)Warzywa i owoce900 g

na porcję

Wartości odżywcze

825kcal

Węglowodany
70 g
Białko
50 g
Tłuszcz
38 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Patelnia
  • Rondel
  • Naczynie żaroodporne
  • Miska
  • Tłuczek do ziemniaków

krok po kroku

Przygotowanie

  1. Season and rest the beef

    • Cut the chuck roast into four chunks and pat them dry.
    • Sprinkle generously with salt and black pepper, massage it in and let the meat rest.
    Krok 1

  2. Chop the vegetables

    • Chop the onion, carrots and celery and mince the garlic.
    Krok 2

  3. Sear the meat

    • Heat avocado oil in a dutch oven over medium high heat.
    • Sear the meat until it has a nice crust, then remove it.
    Krok 3

  4. Sweat the vegetables

    • Toss the onion, carrots and celery into the pot and sweat them down.
    • Add the garlic and toast the tomato paste.
    Krok 4

  5. Season and deglaze

    • Mix the caramelized onion, butter, cayenne pepper, garlic, onion, smoked paprika and italian seasonings.
    • Season the vegetables, then deglaze with the red wine and let it reduce.
    Krok 5

  6. Braise the pot roast

    • Make an herb bouquet with thyme and rosemary and tuck it under the meat.
    • Mix the beef bone broth with the pot roast gravy packet and pour it in.
    • Add the pepperoncini, cover and cook in the oven at 150 °C.
    Krok 6

  7. Cook the collard greens

    • Cook the collard greens until tender.
    • Finish them with a splash of vinegar and hot sauce.
    Krok 7

  8. Make the mac and cheese

    • Boil the macaroni and make a cheese sauce with butter, flour and milk.
    • Stir in the cheddar, smoked gruyere, habanero and jalapeno.
    • Combine with the pasta and bake until bubbly.
    Krok 8

  9. Make the candied yams

    • Toss the sliced yams with brown sugar and cinnamon.
    • Bake until soft and glazed.
    Krok 9

  10. Make the mashed potatoes

    • Boil the potatoes until fork tender.
    • Mash them with butter and milk until smooth.
    Krok 10

  11. Serve

    • Spoon the pot roast and its sauce over the mashed potatoes.
    • Serve with the collard greens, mac and cheese and candied yams.
    Krok 11
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